Abstract:Fermentation of tofu whey was assayed using Lactobacillus plantarum，Lactobacillus acidophilus and Lactobacillus sakei in order to find out the feasibility of Lactobacillus fermentation and the changes of antioxidant activity.The titratable acidity，viable counts，DPPH radical scavenging activity，hydroxyl radical scavenging activity，ABTS scavenging activity and ferric reducing power were measured，while the content of total phenolics and flavonoids was determined.Results showed that all three Lactobacillus were able to grow and produce acid in tofu whey，the titratable acidity and viable counts of tofu whey fermented by Lactobacillus plantarum and Lactobacillus acidophilus were significantly higher than that of Lactobacillus sakei.The DPPH radical scavenging activity of tofu whey was the highest after combined fermentation with three Lactobacillus，which had a significant positively correlation with the content of total phenolics.After the fermentation，IC50of DPPH radical scavenging activity was changed from 3.51 mg/mL to 2.43 mg/mL，IC50of hydroxyl radical scavenging activity was changed from 3.58 mg/mL to 1.82 mg/mL，IC50of ABTS radical scavenging activity was changed from 0.90 mg/mL to 0.38 mg/mL，FRAP value was increased from 1.24 mmol/L FeSO4to 1.62 mmol/L FeSO4.